Smoked Lamb with Bourbon Onion Coulée

Smoked Lamb with Bourbon Onion Coulée


10 to 12 lamb shanks


120 ml (4 oz) bourbon

420 ml (14 oz) red wine

15 ml (1 tbsp) minced garlic

30 ml (2 tbsp) each rosemary, coarsely ground black pepper and salt.

Bourbon Onion Coulée:

6 large onions sliced

60 ml (1/4 c) olive oil

30 ml (2 tbsp) black pepper

120 ml (1/2 c) bourbon


In a bowl mix together marinade ingredients.

Place lamb shanks in a casserole dish and pour marinade over lamb shanks.

Cover and turn occasionally to refrigerate for 24 hours.

Remove lamb shanks from marinade and place on oiled smoker racks.

Smoking Method:

Preheat the Bradley Smoker to 110°C (225°F).

Using Maple flavour bisquettes smoke/cook for approximately 4 hours, depending upon outside weather conditions.

Bourbon Onion Coulée:

In a small saucepan with olive oil, salt and pepper, saute onions on a stove over medium heat.

When onions begin to soften, add bourbon and simmer, stirring until onions become soft.